Grandma Christel's New Year's Eve salad

Ingredients for 7 servings:

• 1,500 g sausage (leftovers of various sliceable sausage varieties)
• 1 large apple
• 2 eggs, hard-boiled
• 3 large gherkins
• 1 large onion(s)
• 2 jars of capers
• 1 tbsp mustard, medium hot
• 1 cup sour cream
• 1 pinch(s) black pepper from the mill

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 30 minutes

for the use of leftovers of various sliceable sausage varieties

To ensure the salad can marinate properly, you should prepare it the day before. Cut any sausage you like into the smallest possible cubes and place them in a large bowl. Only firm varieties are suitable here, such as beer ham, aspic, salami, cooked or raw ham, red sausage, hunting sausage, Roman roast, smoked pork roast, chicken roast, etc., but not liver sausage, mettwurst, or similar. Peel and finely dice the apple and eggs. Also finely dice the cucumber and onion and add them. Add 1 jar of capers with broth and 1 jar without broth and mix briefly. Refrigerate everything overnight to allow it to marinate well. The next morning, mix in the mustard and sour cream. You may not want to use all of the cream. Only add enough to give the salad a smooth consistency. It shouldn’t be too runny. Season with pepper and mix everything well. Refrigerate again until the evening and let it marinate. It is simply served with buttered bread or toast as a side dish.